8 oz. dark sweetened chocolate broken in 1/2 inch pieces
6 eggs, separated
1/4 c. sweet liqueur, such as chartreuse, amaretto, mandarine or Grand Marnier
2 c. heavy cream
6 tbsp. sugar
Whipped cream and grated chocolate for garnish

Place chocolate in double boiler over hot, almost boiling, water. Cover and melt over low heat. Put egg yolks and 3 tablespoons of water in heavy saucepan. Set over very low heat and whisk vigorously and constantly until yolks begin to thicken (Experienced cooks may do this over direct heat. It may be preferable, however, to use a metal dish such as a Flame-Tamer to control the heat.) Whisk in the liqueur and cook, beating constantly until the sauce thickens enough to coat the back of a spoon heavily (until sauce achieves consistency of a hollandaise or a sabayon, which it is). Remove from heat.

Fold melted chocolate into the sauce. Scrape the sauce into a large bowl. Beat the cream until stiff, adding 2 tablespoons of sugar toward the end of beating. Fold into the chocolate mixture. Beat the egg whites until soft peaks start to form. Beat in the remaining 4 tablespoons of sugar and continue beating until stiff. Fold into the mousse.

Spoon the mousse into a crystal bowl and chill until ready to serve, at least 4 hours. When ready to serve, garnish with whipped cream and grated chocolate. 12 or more servings.